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13. You are preparing for service of desserts. Which aspects should you consider for the following keypoints? For each point provide 1 example of how this can be achieved using some of your menuexamples as a reference.
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14. CalculationsThe recipe for a Brioche Bread and Butter Pudding yields 6 Portions.a)Calculate the costs for each ingredient and enter these in the column “Actual Cost”
b)Add the costs of all ingredients and enter the sum in the field “Total Cost”.c)Calculate the cost per portion and enter the result in the field “Portion Cost”15.Provideadetailed overview of the hygiene, handling and storage requirements for all types of desserts,sauces and preparations. Consider the production processes, as well as display and sale, includingpackaging for take-away provisions:Name of dish:Brioche Bread and Butter PuddingPortion nos.:6Ref.source:Futura GroupTotal Cost:$ 15.00Portion size9Portion Cost:$ 7.50CommoditiesItemSpecificationWeightkg/l/UnitCost per kg/l/UnitActual costBrioche loaf0.500batch$8.50each$8.00Butter0.050kg$7.20kg$7.15Caster sugar0.120kg$2.20kg$2.08Vanilla pod0.500each$5.50each$ 5.00Eggs4.000each$0.30each$1.00Milk0.250L$1.60L$ 6.00Cream0.250L$6.60kg$5.00Banana2.000each$1.30each$1.00Chocolate Callets0.100kg$14.00kg$4.88Icing sugar0.050kg$2.50kg$2.00Total Cost42.11Portion Cost14.03
Hygienic handling and storage is very important to prevent cross contamination. All stored items mustbe covered properly and labelled including item name, production date, expiry date details of content,and name of responsible person.Freezer temperature is important to be checked regularly and use FIFO method to rotate stock.Chocolate products must be stored cold and sauces should be stored in sealed containers duringservice.It is very important to know the best storage for every product and restaurant should use displaycabinet that can be temperature controlled. Airtight containers should be used for takeaway.